Summer's bounty is hitting the North East, time to take advantage of the availability and price.
Sweet corn can be cobbed and frozen for use all year. Recipes and how to's for roasted corn chowder, frozen corn, baby corn...

Dried tomatoes are a great and cost effective way to keep the bushels available on your shelves and in your food. How to's and handling covered in this show.

Zucchini are best when babies or small....roasted stuffed with cheddar and black beans or served raw in salads instead of cucumbers....
Stuffed, raw or sauteed pumpkin or squash blossoms are a great way to keep the zucchini harvest manageable and your culinary repasts interesting.

Eatable blossoms like roses, tiger lillies, pansies, violets, peas are amazing fresh or pressed/dried for winter use...they're packed with flavor, vitamins and nutrients. you don't have to be a 1%er to dine like one.

Peppers are coming in in bushels too: roasting over coals, peeling and brining or packing in garlic and oil will keep the colors and flavors long after the winter is here.

old fashioned fruit soup from Ukraine is reviewed.

Berry bounties are here too: freeze fresh blue berries for snacking or cooking later. Raspberries and black berries can be flash frozen for future use or pureed and strained for sauces and smoothies. Use the bounty when it's here.

Nut butters are a must have for great protein and essential oils...a perfect summer food that is doable @ home.

The 1%'er's always have certain foods available in the summer fridge: edemame/cooked soy beans for munching, greek yogurt, mascarpone, fresh melon ready for eating or puree into juice, vegetable juices, berries too.

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